Light sour cream whisked in at the end gives the sauce a velvety texture.
- Portion size 4 servings
- Credits : Canadian Living Magazine: Maech 2005
- 1 tablespoon butter
- 2 onions chopped
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1 cup beef stock
- 1 cup vegetable stock
- 1 tablespoon grainy Dijon mustard
- 1/4 Freezer Meatballs Recipe frozen
- 1/2 cup light sour cream
- 1 tablespoon chopped fresh parsley
In heavy saucepan, melt butter over medium heat; fry onions, garlic and thyme until softened, 3 minutes. Sprinkle with flour, cook, stirring, for 1 minute.
Whisk in stock and mustard; bring to boil and boil until thickened, 2 minutes.
Add meatballs; simmer, stirring often, until hot, about 20 minutes. Whisk in sour cream; sprinkle with parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 670 mg
- Protein 32 g
- Calories 402.0
- Total fat 22 g
- Cholesterol 142 mg
- Saturated fat 9 g
- Total carbohydrate 18 g
- Iron 27.0
- Folate 15.0
- Calcium 12.0
- Vitamin A 7.0
- Vitamin C 8.0